Fluffy Angel Food Cupcakes Recipe

Introduction

These fluffy angel food cupcakes are light, airy, and perfect for a delicate dessert. Topped with whipped cream and fresh fruit, they offer a delightful treat that’s easy to make at home.

Ingredients

• 3/4 cup (155g) sugar, divided
• 4 tbsp (32g) cake flour
• 4 tbsp (32g) all-purpose flour
• 1/8 tsp salt
• 3/4 cup egg whites, room temperature (about 5-6 large egg whites)*
• 1 tbsp warm water
• 3/4 tsp cream of tartar
• 3/4 tsp vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 1/2 tsp vanilla extract
• Fresh fruit, optional

Instructions

1. Step 1: Preheat the oven to 325°F and prepare a cupcake pan with liners.
2. Step 2: Sift together half of the sugar (6 tbsp | 78g), both flours, and salt five times through a fine mesh sieve. Set aside.
3. Step 3: In a mixing bowl, combine the egg whites, warm water, cream of tartar, and vanilla extract. Whip on low speed until foamy.
4. Step 4: Increase to medium speed and gradually add the remaining sugar one tablespoon at a time, waiting 5–10 seconds between additions to incorporate fully.
5. Step 5: Increase to medium-high speed and whip the egg whites until soft peaks form.
6. Step 6: Gently fold the sifted flour mixture into the egg whites a few tablespoons at a time, sifting again as you add. Take care to avoid deflating the mixture.
7. Step 7: Spoon the batter into the cupcake liners, filling each about 3/4 full for best rise.
8. Step 8: Bake for 18–23 minutes until lightly browned, then remove and cool completely on a wire rack. Note that cupcakes will settle slightly as they cool.
9. Step 9: For the frosting, whip the cold cream, powdered sugar, and vanilla extract on medium-high speed until smooth and billowy with medium peaks—avoid over-whipping.
10. Step 10: Pipe or spread the frosting onto the cooled cupcakes and top with fresh fruit if desired.

Tips & Variations

• Make sure egg whites are at room temperature for maximum volume when whipped.
• Use cake flour for a lighter texture; if unavailable, sift all-purpose flour before measuring.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter or frosting.
• Use stabilized whipped cream if you want the frosting to hold up longer, especially on warm days.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. The whipped cream frosting is best consumed fresh, but if needed, you can re-whip it slightly after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Whole eggs will not produce the same light, airy texture. This recipe relies on whipped egg whites to create the signature fluffiness, so it’s best to use only egg whites.

Why do the cupcakes fall after baking?

Angel food cupcakes often sink slightly after cooling because they are very airy and delicate. This is normal and does not affect the taste or texture.

Fluffy Angel Food Cupcakes Recipe

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5 from 120 reviews

Fluffy Angel Food Cupcakes are light, airy treats made by whipping egg whites with sugar and folding in flour for a delicate texture. Topped with smooth whipped cream frosting and optional fresh fruit, these cupcakes are perfect for a delightful dessert that feels almost ethereal.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 3/4 cup (155g) sugar, divided
• 4 tbsp (32g) cake flour
• 4 tbsp (32g) all-purpose flour
• 1/8 tsp salt
• 3/4 cup egg whites, room temperature (about 5–6 large egg whites)
• 1 tbsp warm water
• 3/4 tsp cream of tartar
• 3/4 tsp vanilla extract

Frosting

• 1 1/2 cups heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 1/2 tsp vanilla extract
• Fresh fruit, optional, for topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to prevent sticking.
2. Mix Dry Ingredients: Combine half of the sugar (6 tbsp or 78g), cake flour, all-purpose flour, and salt. Sift this mixture through a fine mesh sieve five times for lightness and even distribution. Set aside.
3. Whip Egg Whites: In a mixing bowl, combine egg whites, warm water, cream of tartar, and vanilla extract. Begin whipping on low speed until foamy.
4. Add Remaining Sugar Gradually: Increase mixer speed to medium and add the remaining sugar one tablespoon at a time, waiting 5-10 seconds between additions to fully incorporate.
5. Whip to Soft Peaks: Raise the speed to medium-high and whip the egg whites until soft peaks form. The mixture should be glossy and hold gentle peaks.
6. Fold in Flour Mixture: Sift the flour mixture again before adding. Using a rubber spatula, gently fold in the flour mixture a couple tablespoons at a time to avoid deflating the whipped egg whites.
7. Fill Cupcake Liners: Spoon the batter carefully into the cupcake liners, filling them about 3/4 full. This allows the cupcakes to rise properly and creates a full, fluffy top.
8. Bake: Bake in the preheated oven for about 18-23 minutes or until the cupcakes are lightly browned on top.
9. Cool: Remove cupcakes from the oven and transfer to a wire rack to cool completely. Note that they will shrink slightly as they cool.
10. Prepare Frosting: In a chilled bowl, whip together the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until smooth and billowy with medium peaks formed. Avoid over-whipping to prevent a grainy or curdled texture.
11. Frost Cupcakes: Pipe or spread the whipped cream frosting onto the cooled cupcakes.
12. Add Decorations: Optionally, top the frosted cupcakes with fresh fruit of your choice for added flavor and visual appeal.

Notes

• Ensure egg whites are at room temperature for optimal volume when whipped.
• Sifting the flour mixture multiple times helps keep the cupcakes light and airy.
• Add sugar slowly during whipping for stable meringue structure.
• Folding gently is key to maintaining the airiness of the batter.
• Don’t over-whip the whipped cream frosting to avoid curdling.
• Fresh fruit toppings are optional but offer a fresh contrast to the sweetness.
• These cupcakes are best served the same day for maximum freshness but can be stored refrigerated for up to 2 days.

Keywords: angel food cupcakes, light cupcakes, whipped egg white cupcakes, fluffy cupcakes, whipped cream frosting, dessert cupcakes